Design of Freshness Indicator for Green Ambon Bananas (Musa paradisiaca var. sapientum) Based on Bromophenol Blue and Methyl Red
DOI:
https://doi.org/10.29303/profood.v10i2.487Keywords:
ambon bananas, bromophenol blue, freshness indicator, methyl red, smart labelAbstract
Green ambon banana is one of the climatic fruits harvested unripe for sale. Determining the ripeness of green ambon bananas is difficult as the fruit does not change its skin color when unripe or ripe. Hence, the consumers select by pressing and injuring the bananas, resulting in bruises that can affect the quality of the bananas. This research aimed to design a detector for the freshness level of green ambon banana fruit based on bromophenol blue and methyl red indicators which can absorb bromine compounds that cause rot. This research method used a completely randomized design with two research factors. The first factor is the composition and ratio of methyl red and bromophenol blue with four treatment levels (BM3=3 solution A:1 solution B, BM5=5 solution A:1 solution B, BM=100% solution A, and BB=100% solution B). Solution A is 50% methyl red and 50% bromophenol blue, while solution B is 100% bromophenol blue. The second factor is the concentration of ethanol solvent with two treatment levels (50 ml and 100 ml dilution). The data were analyzed using SPSS with ANOVA at the 5% significance level and tested further with Tukey’s HSD test at the same level. The BM5 treatment provided the highest total color change data, indicating a significant visible color change, namely purple to yellow for ripe to rotten conditions. The development of this freshness indicator is expected to be a smart label for bromine detection in green moss ambon bananas.
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